Preparation

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder,
and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then
sprinkle a small amount of spice mix on both sides. Set aside the rest
of the spice mix.

Place chicken breasts on a baking sheet. Bake
for 20 to 25 minutes, or until chicken is done. Use two forks to shred
chicken. Set aside.

Heat 1 tablespoon olive oil in a pot over
medium high heat. Add onions, red pepper, green pepper, and minced
garlic. Stir and begin cooking, then add the rest of the spice mix. Stir
to combine, then add shredded chicken and stir.

Pour in Rotel,
chicken stock, tomato paste, water, and black beans. Bring to a boil,
then reduce heat to a simmer. Simmer for 45 minutes, uncovered.

Mix
cornmeal with a small amount of water. Pour into the soup, then simmer
for an additional 30 minutes. Check seasonings, adding more if
needed---add more chili powder if it needs more spice, and be sure not
to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before
serving. Five minutes before serving, gently stir in tortilla strips.

Ladle
into bowls, then top with sour cream, diced red onion, diced avocado,
pico de gallo, and grated cheese, if you have it! (The garnishes really
make the soup delicious.)

Recipe and picture courtesy of The Pioneer Woman (instead of the cornmeal I added crushed tortilla chips - SO GOOD!!!)